Step 1

Create a brine using the water and all the ingredients besides the turkey. Stir it together and submerge the turkey into it. Refrigerate for a day.

Step 2

The next day, heat the smoker to 250 degrees Fahrenheit. Place a drip pan on the bottom to catch all the turkey juices.

Step 3

Remove the turkey from the brine and pat it dry. Put it into the smoker and smoke for about 6 hours, checking on it occasionally and making sure the internal temperature is at least 165 degrees. I prefer just below 180 degrees.